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1. Heat the oil in a large pot over medium-high heat. Add the onion and cook 3 minutes.
2. Add the squash, salt, cumin and coriander; cook, stirring frequently, 3 minutes.
3. Add the water or broth and bring to a boil; reduce heat and simmer until squash is tender, about 15 minutes.
4. Stir in the beans, juice and vinegar. Puree soup in a food processor or blender. Add salt and pepper to taste.